1159 most spoon Recipes

active dry yeast, warm water (110o to 115o), butter, melted, egg, beaten, sugar, king arthur unbleached self-rising flour

ground beef, onion, chopped, green pepper, chopped, garlic clove, minced, diced tomatoes, undrained, frozen corn, sliced ripe olives, drained, chili powder, salt, pepper, cornmeal, water, fat-free milk, divided, cornmeal, salt, shredded reduced-fat cheddar cheese, butter, egg substitute

finding gold is really easy. i always go on saturday morning ., best spots to find gold is scraping the moss off rocks by the river or cleaning out crevasses in bedrock along the river shore. i scrap moss as it acts like the carpet in a sluice box and traps the gold that is washed down the river during the winter. i have had pans with hundreds for pieces, just amazing to see., i designed customs tools for scraping and getting the fine dust and matter off the rocks. well i am an inventor., nothing is better than sitting down against a rock at lunch time , having a great sandwich, ice cold water, the river is flowing by, the sounds of the water, birds on the wing, lizards scooting over the rocks, and there is gold in the bag., by bag i mean , i scrap the moss or clean crevasses, put the material in a special pail, place the pail under the surface and stir to get the dirt to float out., then i put this material in my pan , swish it around, work a little of the sand out and then tilt it back and let the water roll over the sand. bang! glitter all over. now most people sit there and pan out all the sand, get down to the black sand (iron), pan out the iron, and then put the gold in bottle. total waste of time., panning is strictly recreational. i have a limited time at the river and ever minute counts. i carry my 6 mil 12 x 12 inch zip lock bags. once i see there is color in the sand, it is dumped into the bag and i go get more material. this way i can collect the most material for the 5 hours i have to pan. this is a very cool way to get gold and developed by me., once i get home , i put the material onto cookie sheets and dry it in the oven. once dry and cool, i use a special magnet and remove the iron particles. once the iron is removed, i put the sand through different size brass screens to separate the larger particles so when i pan i am not trying to move large and small particles., sunday morning i sit in my recliner , a light over my shoulder and put a tbsp of material in the green pan in the pics. watching a dvd i start panning the material, suck up the gold and put in a bottle. i do this starting with the biggest particles, love seeing the biggest pieces of gold., i work all the sand i can on sunday and if i am down to really fine particles of sand, it is put in quart containers for another day. there are so many of these containers still not panned. 1 might say there is gold in the garage., if there is a river known to have been a producer of gold close to you, go out and give it a try. i have taught many kids to pan; 1 went and found a nugget as big as my nail on my finger. it was huge! rotten kid wouldn tsp give to me for teaching him. oh, its all right, i will find my own some day. what was cool was after teaching the kids they would go back and pan on their own and find gold. how cool is that, hope you enjoyed finding gold for fun. jj - thegoldminer

mccormick pure vanilla extract, gold medal imitation vanilla extract, i found the information about temperatures in cakes and cookies to be the most informative on which to use. internal cake temps only reach 210 where in cookies are up there at 350 and most of the extra compounds in pure vanilla bake off at 280-300 so real is great for cakes and imitation works for cookies. this makes sense and matters if you do a lot of baking, if little baking, well guess a small bottle of both., here is a link to winner of the imitation, apparently an east of the mississippi item and can be mail ordered. i guess i will stick with tones from smart and final., just an interesting look again into vanilla ., http://www.cfsauer.com/products.asp bid =1

whole milk , warmed in microwave (take care not to boil!), olive oil, egg, tomato paste, bacon, cooked , well-blotted and chopped fine, sun-dried tomatoes, finely chopped, bread flour (a bit more than 3 cups), salt, sugar, dried onion (heaping spoons), italian herb seasoning (heaping spoons), garlic powder, ground nutmeg, bread machine yeast (heaping spoons)

butter, salmon, cut up , in spoon sized chunks, pollock , cut up in spoon sized chunks, haddock , cut up in spoon sized chunks, onion, chopped fine, water, half-and-half cream, salt, pepper, saffron , spanish

coriander seeds, toasted and cooled, water, chopped shallots (3 large), garlic cloves, chopped, vegetable oil, cinnamon stick, yellow soybean sauce, mashed with back of a spoon to a coarse paste (can substitute hoisin sauce or sweet noodle sauce/sweet duck sauce easily), sugar, boneless pork shoulder (sometimes called pork butt; in 1 or 2 solid pieces), cut into 1 1/2-inch cubes, dark soy sauce, sliced bamboo shoots, drained and rinsed, garnish: 3 (5 1/2-inch) fresh red chiles , halved lengthwise, seeded, and thinly sliced; 1 cup fresh cilantro sprigs

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

active dry yeast, warm water (110o to 115o), king arthur unbleached self-rising flour, egg, lightly beaten, butter, sugar

sour cream, butter, melted and cooled, corn bread/muffin mix, whole kernel corn, drained, cream-style corn, diced pimientos, salt, pepper, cayenne pepper

paneer, red pepper, cut in half and deseeded, yellow pepper, cut in half and deseeded, x 5ml spoon (tsp) chilli powder, x 5ml spoon (tsp) salt, x 5ml spoon (tsp) garam masala, x 5ml spoon (tsp) dried cumin, x 5ml spoon (tsp) dried coriander, x dessertspoons) natural (unflavoured) yoghurt, bamboo skewers, x 5ml spoon (tsp) freshly chopped coriander for garnish

oreo cookie lb tube cake, oreo cookies, flour, sugar, milk, shortening , butter flavored, salt, vanilla extract, eggs , large, chocolate glaze, semi-sweet chocolate pieces., shortening , butter flavored, milk, corn syrup, preheat oven to 350. grease and flour 9-inch fluted tube pan. cut each cookie into quarters. in large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won tsp work). cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. when cake is cool, prepare chocolate glaze. place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. this cake freezes well and good cold from refrigerator. chocolate glaze: in 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted and smooth.

unsalted butter , olive oil (we used a combination of olive oil mostly and solid coconut oil) or 4 tbsp coconut oil (we used a combination of olive oil mostly and solid coconut oil), yellow onions, thinly sliced, sea salt , plus more to taste, curry powder, ground coriander, ground cumin, chili flakes, whole tomatoes (pref. fire-roasted), vegetable broth, coconut milk

green papaya (see cook s note), green string beans, freshly squeezed lime juice, thai fish sauce , nam pla, palm sugar , available in most mexican, latin or asian supermarkets, or substitute brown sugar, or white sugar, carrots (peeled and shredded to the same strip-size as papaya), loosely chopped cilantro leaves, loosely chopped mint, dried thai shrimp , optional, thai chiles also called prik chiles, minced, unsalted peanuts, toasted and lightly crushed, thai grilled shrimp , recipe follows, jasmine sticky rice , or steamed vermicelli rice noodles, optional, as an accompaniment, thai sweet chili and garlic sauce (recommended: mae ploy now available in most grocery stores), hoisin sauce, garlic, finely minced, ponzu sauce , or substitute the juice of 1 lime, soy sauce, splash thai fish sauce , nam pla, sriracha sauce, curry powder, ground ginger, mint, leaves removed and finely chopped , or substitute thai basil, handful cilantro leaves, finely chopped, shrimp

vegetable oil * 12 table spoons (180 ml), white (rice ) vinegar 6 table spoons (90 ml), miso (brown soy bean paste) 5 table spoons (75 ml), grated raw onion (with juice) 4 table spoons (60 ml), grated raw carrot (option) 2 table spoons (30 ml), sugar 1 tea spoon (5 ml), juice from grated ginger 2 table spoons (30 ml)

packs puff pastry (200 g each), milk, table spoons granulated white sugar, table spoons brown sugar, table spoons butter, table spoons heavy cream, golden/yellow raisens, hazelnut crushed open in half, almonds, blanched, peeled and split open., tea spoon ground cinnamon, table spoons shreded dry coconut

cabbage . 200g, carrots . 300g, celery . 2 sticks, chopped tin toms . 2, garlic crushed . 4, leeks . 1, onions . 2, potatoes . 750g, spring onions full stalk . 1 bunch, swede . 200g, tom puree. 4 table spoons, herbs / sauce, bouquet garni . 1, celery salt. 1/2 tsp spoon, chicken stock cube . 1, coriander ground. 1/2 tsp spoon, cumin ground. 1/2 tsp spoon, ginger ground. 1/2 tsp spoon, horse radish . 1 tbsp, mustard powder. 1 tsp spoon, red wine . 300ml, salt / pepper. 1/2 tsp spoon each to taste, sugar. 3 tsp spoons, tabasco. 3 drops, water . 3 pints, worcester sauce. desert spoon

table spoons coriender seeds, table spoons cumin seeds, bay leaves (6 cm long each), black pepper corns, table spoons cardamom buds, table spoons dried red chilli, dried mustard seeds, cinamon stick 3 cm long cut in several small peices, cayenne powder, turmeric, fenugreek seeds, kilogram of pure lamb shoulder muscle cyt in 4 cm strips or cubes, garlic cloves crushed, salt, sugar, kilogram red hard tomatoes diced finely, sweat green pepper cut in small strips, green chillis cut in thin slices with seeds, yogurt, table spoons grated fresh ginger, onions diced, potatoes, table spoons butter, wine venigar